Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease

Pacific whiting (Merluccius productus) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase® and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying and foaming properties. Protein recovered in sol...

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Bibliographic Details
Published in:Food chemistry 2008-08, Vol.109 (4), p.782-789
Main Authors: Pacheco-Aguilar, Ramón, Mazorra-Manzano, Miguel Angel, Ramírez-Suárez, Juan Carlos
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical analysis
Emulsifying capacity
enzymatic hydrolysis
fish protein hydrolysate
Fish protein hydrolysates
Foaming capacity
Food industries
freeze drying
Functional characterization
functional properties
Fundamental and applied biological sciences. Psychology
Merluccius productus
muscle tissues
Pacific whiting
proteinases
Proteolytic activity
proximate composition
solubility
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Summary:Pacific whiting (Merluccius productus) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase® and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying and foaming properties. Protein recovered in soluble fractions increased proportionally with the hydrolytic process, yielded 48.6±1.9, 58.6±4.1 and 67.8±1.4 of total protein after 10%, 15% and 20% DH, respectively. Freeze-dried hydrolysates presented almost 100% solubility (p>0.05) at the different pHs evaluated. Emulsifying properties (EC, EAI and ESI) were not affected by DH as most samples showed similar (p>0.05) results. Higher EC (p⩽0.05) than sodium caseinate, used as control, were obtained at pH 4 for most hydrolysates. Hydrolysates showed very low foaming capacity not affected by pH; but foam stability was equal or even better (p>0.05) than bovine serum albumin (BSA), except at pH 4.0. Results suggest that hydrolysates from Pacific whiting muscle can be produced with similar or better functional properties than the food ingredients used as standards.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.01.047